3 large bell peppers, red, yellow or green (I like red best)
1 1/2 pounds beef chuck roast, slow cooked or left over, broken into chunks.
8 ounces mushrooms, sliced
1 large onion, sliced
1 clove garlic, minced
6 -8 ounces provolone cheese, 12 slices
1 teaspoon Italian seasoning, optional
1. Cut peppers in half (through the stem) and remove core and seeds.
2. Place peppers on a cookie sheet and bake at 400 degrees till semi tender, about 15 - 20 minutes.
3. While peppers are cooking, saute mushrooms, onions and garlic in a skillet till nicely caramelized.
4. When cool enough to work with, press one slice of cheese down into each pepper.
5. Then place several chunks of roast beef into peppers on the cheese.
6. Top the roast beef, with some of the mushroom, onion and garlic mixture.
7. Place another slice of cheese on top.
8. Bake at 350 for 20 minutes or till cheese is bubbly and pepper is at desired tenderness.
Servings: 6
Notes:
I slow cook my chuck roast, either whole or cut into chunks, in a can of diced or crushed tomatoes and the Italian seasoning, or just use left over roast. Then I make my peppers that evening with the cooked roast beef.
These freeze nicely for individual lunches
This blog is a place for me to share pictures, tell stories and write about our family, our farm in Dover, Arkansas, our Faith in Jesus Christ , and our love for nature, animals and people. I hope it often makes you laugh, sometimes causes you to think, and sincerely gives you insight into who we are as we travel this amazing journey.
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